Ingredients
- 1 tablespoon vegetable oil
- 4 brown onions, finely sliced
- 1 vegetable stock cube
- 4 cups hot water
- 1 tablespoon vinegar
- Chopped parsley for garnish
Method
- 1. Heat oil in a large saucepan.
- 2. Add the onions and cook over low heat for about an hour, or until soft and just beginning to brown. Set aside.
- 3. Dissolve the stock cube in hot water, then add to the onions with the vinegar.
- 4. Bring to the boil, reduce heat and simmer for a further 30 minutes.
- 5. Remove from heat and serve garnished with parsley and crusty bread rolls.
